Mongolian beef stir fry is a great all in one dinner that even my pickiest eaters love…serve it over steamed rice.
Here’s a bit of the How-To in photos. You can find the full recipe below.
To start, slice the flank steak against the grain into thin slices (about 1/4 inch thick.) Start near the top and cut down sideways for wider pieces of meat.
Pour the cornstarch into a bowl and lightly dredge the meat on both sides. Let the meat sit for 10-15 minutes to soak up the cornstarch.
Have the vegetables sliced thin and ready to cook.
Now you can start to fry the beef in the oil. Only cooking a few pieces at a time as to not over brown, or lower the temp of the oil.
At the very end, you will add the vegetables, cooked beef and sauce all together.
Mongolian Beef Stir Fry
Mongolian beef: flank steak cooked with onions and mixed vegetables. Serve it over steamed rice.
- 2 Lb. flank steak
- ½ cup cornstarch
- ½ head of broccoli florets only cut into bite sized pieces
- 1 c. soy sauce
- 1 c. water
- 3/4 cup brown sugar packed
- 1 cup vegetable oil
- 2 carrots peeled and julienned
- ½ red pepper sliced into thin strips
FOR THE SAUCE
- 3 tablespoon vegetable oil
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 3 tablespoon cornstarch
- 3 tablespoon water
Steam the carrots, pepper and broccoli for 5 minutes. Set aside.
Heat the 3 tablespoons oil in a saucepan. Add ginger and garlic. Sauté lightly, but do not brown. Add the soy sauce, water and brown sugar. Bring mixture to a boil and cook for a few minutes until the sauce begins to thicken. Remove from heat.
Slice the flank steak against the grain into thin slices (about 1/4 inch thick.) Start near the top and cut down sideways for wider pieces of meat. Pour the cornstarch into a bowl and lightly dredge the meat on both sides. Let the meat sit for 10-15 minutes to soak up the cornstarch.
As the beef sits, heat 1 cup oil in a skillet until hot. Add the beef, a little at a time to the oil and cook until the meat browns. Remove the beef to paper towels and it let drain. When you are done cooking the meat, drain off the oil and add the sauce to the pan. Bring the sauce to a boil. If you desire a thicker sauce you can thicken with about 3 tablespoons cornstarch and 3 tablespoons water
Add the beef, carrots, red pepper and broccoli back into the pan and cook for about 2 more minutes tossing it in the sauce until coated. Serve with rice.
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